I made this before on a whim to see how it would taste. At the time, I just threw things into a pot and hoped for the best. I made it again recently at a dinner for my sister, and this time took down the measurements. For the quantity of stock, it all depends on how thick you want it and how big your squash are. Also, you may have to adjust the spice quantity up a bit if your squash are huge.
Roasted Butternut Squash Soup
Ingredients
- 2 large butternut squash
- 1 large onion
- 4-5 cups vegetable stock
- 1/2 c cream
- 1 tsp cumin
- 1/2 tsp yellow curry
- 3 tsp garlic powder
- 1 tsp ginger powder
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 tsp paprika
- S&P to taste
Instructions
- Cut the squash in half lengthwise and steak cut the onion, rub with oil and sprinkle with a seasoning salt/Mrs Dash/rub of choice
- BBQ the onions for about 1/2 hour on med heat, flipping after 15 minutes
- BBQ the squash for about 45-1 hour depending on thickness. Skin side down for most of the time
- Remove from bbq and let cool long enough to handle.
- Scrape off most of the crisped cut side and scoop out insides of squash.
- Remove the outer ring of the onion slices, as they'll most likely be quite charred. Cut roughly.
- Put squash and onion into pot with stock, spices, and cream, and puree with a hand mixer.
- Bring to a simmer and adjust spices or stock amount if required.
ROASTED BUTTERNUT SQUASH SOUP